Evaluation of NO-suppressing activity of several Mediterranean culinary spices

Food and Chemical Toxicology

Volumn 45, Issue 3, 2007, Pages 440-447

  Tsai, Po Jung ^a   Tsai, Tzung Hsun ^b   Yu, Chun Hsien ^c   Ho, Su Chen ^a  

^a YUANPEI UNIVERSITY   (Taiwan)

^b CHANG GUNG MEMORIAL HOSPITAL   (Taiwan)

^c BUDDHIST TZU CHI GENERAL HOSPITAL   (Taiwan)

Author keywords

Antioxidant; Nitric oxide; Phenolics; Reactive nitrogen species; Spices

Indexed keywords

INDUCIBLE NITRIC OXIDE SYNTHASE; LIPOPOLYSACCHARIDE; METHANOL; NITRIC OXIDE;

ALLSPICE; ANIMAL CELL; ARTEMISIA DRACUNCULUS; ARTICLE; BASIL; CELL VIABILITY; CINNAMON; CLOVE; FOOD INTAKE; IC 50; MARJORAM; MEDITERRANEAN DIET; MOUSE; NONHUMAN; OREGANO; ROSEMARY; SPICE; THYME;

ANIMALS; ANTIOXIDANTS; DIET, MEDITERRANEAN; DOSE-RESPONSE RELATIONSHIP, DRUG; FREE RADICAL SCAVENGERS; MACROPHAGES; MICE; NITRIC OXIDE; NITRIC OXIDE SYNTHASE TYPE II; PHYTOTHERAPY; PICRATES; SPICES;

ARTEMISIA DRACUNCULUS; CINNAMOMUM VERUM; OCIMUM; ORIGANUM; PIMENTA DIOICA; ROSMARINUS OFFICINALIS; SYZYGIUM AROMATICUM; THYMUS VULGARIS;

EID: 33846632869     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2006.09.006     Document Type: Article

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